Stuffed Peppers- Gluten Free

Stuffed Peppers- Gluten Free




  • 2/3 cup wild rice mix
  • 1 tsp oregano
  • 1 tsp basil
  • ½ cup chopped walnuts or pinenuts
  • 1/3 cup olives, chopped
  • 1/3 cup sun dried tomatoes ( soak in hot water to plump up)
  • 1/3 cup pomegranate seeds ( optional)
  • ¼ cup fresh parsley, chopped
  • 1 green onion, chopped
  • 1 tbsp olive oil
  • Lemon zest
  • Juice of ½ lemon
  • 4 red peppers
  • ¼ cup dairy free cheese ( daiya )


  1. Cook rice with herbs. Once done add in nuts, sun dried tomatoes, olives, parsley, green onion and pomegranate seeds. In a bowl whisk oil, lemon zest and juice. Add to rice. Preheat oven broiler. Slice red peppers in half and discard seeds and stem. Place peppers face down on cookie sheet and brush with oil. Broil for about 5-8 minutes, watch closely. Turn peppers over, stuff with rice mixture and sprinkle cheese on top.


recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

Finally, Food I Can Eat... In Your Inbox!

Embrace being healthy with easy recipes that are free of the top foods so many are sensitive to, delivered right to your inbox. For signing up today to the Delicious Alternatives mailing list, you'll receive the 5 secrets that made my life in the kitchen so much easier. You can unsubscribe at any time.

Delicious Alternatives | 280 McClellan Road Ottawa, ON K2H 8P8 Canada | 1 (613) 715-1310
* We value your privacy and your email address will remain for my eyes only.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.